Cottage cheese casserole in the oven with condensed milk

Today I will share with you the simplest, fastest and most delicious recipe on how to prepare cottage cheese casserole in a matter of minutes. To bake a quick cottage cheese casserole, we need only three products, 15 minutes of time, some spicy additives and a good mood before drinking sweet tea.

Let's prepare a casserole baking dish in advance and the best option for any cottage cheese casseroles when baking in the oven is to use silicone molds. The finished cottage cheese casserole is always guaranteed to come out beautifully and there is no need to additionally lubricate the silicone mold with oil, it comes out perfectly, does not stick (which is very typical for casseroles) and another +++ of silicone molds is their rich variety of shapes (from hearts to cars, animals, flowers) . If you use another mold (glass, ceramic, metal) to bake the cottage cheese casserole, I recommend covering the bottom of the mold with baking paper coated with butter. This guarantees 100% separation of the finished mass from the bottom, and the sides can be worked with a knife if such a need arises. So, we figured out how to bake a casserole.

The baking temperature for cottage cheese casseroles varies from 170 to 180 degrees no more. Cottage cheese in a casserole should not be exposed to high temperatures, as it turns into a hard, viscous mass, which significantly worsens the taste of the finished casserole, and it becomes incredibly hard... no matter how much you chew, no pleasure. This means 170 degrees is exactly what you need and bake the casserole until the casserole is ready for 25 minutes or longer, until the middle becomes stable and the top is beautifully golden brown. Another indicator of the readiness of the casserole is the fantastically delicious aroma emanating from the kitchen, the main thing is not to rush to take it out... let the casserole bake thoroughly.

The casserole is prepared from three ingredients: cottage cheese, eggs and condensed milk.

Using any convenient method (manual, kitchen processor, mixer...just a fork), we need to mix everything together and get a curd mixture:

Regular homemade cottage cheese!!! Mash a classic low-fat fermented milk product or simply delicious cottage cheese or cottage cheese made from whole milk with a fork until it becomes a homogeneous butter-like mass and add chicken eggs one at a time. There is no need to beat the eggs separately, mix everything at once - the simpler the process, the tastier. We add a little salt to the food, just a pinch of NaCL and the food will come into perfect taste harmony, the salt does its job;

After stirring the fermented milk cottage cheese and eggs until each other is completely absorbed, feel free to pour in your favorite condensed milk. Frankly speaking, it is the casserole with condensed milk that is the children’s favorite hit... they are always ready to eat a piece with pleasure! After adding condensed milk, knead a homogeneous dough and, according to your preference, you can add some of the fillers (raisins, banana, candied fruits, a little fresh carrots) - you will get a very tasty casserole with fruit additives. Please note that the curd dough turns out to be quite liquid, but we do not use flour or any thickeners. The maximum you can do is to reduce the dose of condensed milk (to the minimum dose in terms of the sweetness/dough liquid ratio). In any case, casseroles made from cottage cheese and condensed milk are always made on the basis of a liquid dough.

There are unforeseen circumstances, when, for example, the cottage cheese itself was a little runny (there was a lot of water in the cottage cheese) + eggs were added... and when it was time to pour in the condensed milk... you understand that everything is already quite liquid... where to pour it.... In this case, it would be quite appropriate to introduce 50g. semolina, this is a full handful and let the mass stand for 5-7 minutes for swelling (some housewives add a spoonful of starch, it also absorbs excess liquid and contributes to the desolation of the mass).

When the kneading of the ingredients for the casserole is complete and all the ingredients are in harmony, pour into the mold and cook the casserole in the oven. Before serving, let cool and serve the cottage cheese casserole, only warm with or. Bon appetit!

Ingredients:

• Fermented milk cottage cheese 500 gr.
• Chicken eggs 2 – 3 pcs.
• Condensed milk 1 can

500 g of cottage cheese,
1 can of condensed milk,
3 eggs,
vanilla.

The recipe for this casserole has been floating around the Internet for a very long time, I’ve been wanting to try it for a long time, especially since the recipe is so easy that even a child can cook it! Having cooked it once, I liked it so much that I decided to immortalize the recipe in my culinary treasure trove. This casserole is an ideal find for lovers of cheesecakes without flour and without butter. Its taste is exactly the way I like it - completely curd, without any impurities. The recipe contains cottage cheese, eggs and condensed milk, and I added vanilla beans on my own. It turned out incredible!

Ingredients:

1. Preheat the oven to 180 degrees.
Beat cottage cheese and eggs. I used a hand blender, it’s convenient and quick, but you can also use a regular mixer. Cottage cheese for this casserole is suitable for any fat content, at your discretion.

2. Add condensed milk and vanilla beans (or vanillin). Beat well again, the mass should be homogeneous. Determine the amount of condensed milk to your taste; you can add it in parts so as not to over-sweet it.

3. Grease the molds with butter (preferably butter), put the curd mass in them. Place in the oven for 50-60 minutes. Depends on your oven and pan size. I have small molds 10x4 cm, baked for exactly 1 hour.

4. That's it! The casserole is ready. The casserole will rise a lot while baking, but will settle as soon as you remove it from the oven. You need to wait a little for it to cool, then the casserole will become denser.

5. But if you can’t wait, you can cut it right away. While the casserole is still hot, it is very tender and airy. Naturally, I couldn’t resist and cut it right away! I topped it with chocolate sauce, but you can also add jam, jam, or fresh berries, whatever you like. You can also add raisins or candied fruits to it, but, in my opinion, it is tasty and sweet on its own. I can say with complete confidence - this is the most delicious casserole in the world!

Step-by-step recipes for preparing tender and healthy cottage cheese casserole with condensed milk

2018-03-18 Natalia Danchishak

Grade
recipe

11159

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

12 gr.

Carbohydrates

253 gr.

Option 1. Classic recipe for cottage cheese casserole with condensed milk

Cottage cheese casserole is a great alternative to cheesecakes. The baked goods are airy, tender and very tasty. It can be varied by adding dried fruits, berries, nuts or fresh fruits. All you need to do is have just four ingredients on hand to make a delicious and healthy dessert.

Ingredients

• a pack of vanillin;
• half a kilogram of cottage cheese of any fat content;
• three eggs;
• 400 ml condensed milk.

Step-by-step recipe for cottage cheese casserole with condensed milk

Preheat the oven to 180 C. Combine the eggs and cottage cheese in a suitable bowl. Beat everything with a mixer or blender until it becomes paste-like.

Add condensed milk into the curd mass in small parts, without stopping the whipping process.

Grease a baking dish with butter. Place the curd mixture into it and smooth it out. Place in a preheated oven for an hour. Check readiness with a wooden stick or toothpick. Leave the finished casserole for a few minutes in the switched off oven. Remove the dessert from the mold, cut into slices and serve, topped with sour cream or cream sauce.

Cottage cheese for casserole can be of any fat content. The final result depends on this. Full-fat cottage cheese will produce tender and soft baked goods; a casserole made from a low-fat product will be slightly harsh.

Option 2. Quick recipe for cottage cheese casserole with condensed milk boiled in a slow cooker

Cottage cheese casserole tastes practically no different from cheesecakes, but preparing it is much easier and faster. You just need to knead the dough, put it in the device and cook until the beep sounds.

Ingredients

• 40 g semolina;
• half a kilogram of cottage cheese;
• chicken egg - three pcs.;
• 380 g boiled condensed milk.

How to quickly prepare cottage cheese casserole with condensed milk

Separate the egg whites from the yolks. Place the cottage cheese in a suitable bowl, add boiled condensed milk and knead everything thoroughly with a fork or masher.

Add egg yolks to the curd mixture. Add semolina in a thin stream, stirring continuously so that no lumps form.

Using a mixer, beat the egg whites, gradually increasing the speed, until a thick foam forms. Add it in small portions to the curd mass and gently stir from bottom to top.

Grease the multicooker pan with fat. Place the curd mixture into it. Turn on the “baking” program. Set the timer for 50 minutes. Cool the casserole directly in the appliance. Remove using a steamer, cut into slices and serve, topped with syrup or jam.

Be sure to grind the cottage cheese through a sieve or mash thoroughly with a fork. Beat the curd mass with a mixer; it will be difficult to achieve the required fluffiness with a hand whisk.

Option 3. Cottage cheese casserole with condensed milk and sour cream

Ever since kindergarten, everyone remembers a delicious, tender cottage cheese casserole with a delicious crispy crust. It was served generously sprinkled with sour cream or condensed milk. This healthy and tasty dessert can be prepared at home from simple and affordable ingredients.

Ingredients

• 10 g butter drain;
• 700 g cottage cheese 18%;
• 25 g sour cream;
• 50 g semolina;
• 50 g granulated sugar;
• 200 g condensed milk;
• three large eggs.

How to cook

Break the chicken eggs and carefully separate the whites from the yolks. Pour granulated sugar into the latter and rub thoroughly until the yolks turn white. Add a pinch of salt to the whites and beat until stiff, adding sugar little by little.

Place the cottage cheese in a suitable container, add the yolks, semolina and condensed milk to it. Using an immersion blender, blend everything until you obtain a smooth paste-like mass.

Place the whipped whites into the curd mass and carefully, so as not to disturb the airiness, mix with a spatula, moving from bottom to top.

Coat the baking dish with butter and sprinkle with semolina. Transfer the dough into it and level it out. Place in the oven, preheating it to 180 C, for 50 minutes.

Semolina, starch or a little flour are used as a binding component. You can immediately combine the eggs with the cottage cheese, but it is better to beat the whites separately and only then add them to the dough.

Option 4. Cottage cheese casserole with condensed milk, cream, apples and prunes

The casserole according to this recipe turns out to be very nutritious, so it can be prepared only if you are not on a diet. Prunes and sweet apples will make baked goods juicy and aromatic.

Ingredients

• two sweet apples;
• half a kilogram of homemade fat cottage cheese;
• ten fresh prunes;
• condensed milk - half a can;
• kitchen salt;
• heavy cream - 150 ml;
• flour - 75 g;
• three chicken eggs;
• vanilla pudding - 80 g.

Step by step recipe

Place the cottage cheese in a suitable container and break it thoroughly with a fork or spoon. Add cream and stir. No need to beat.

In a separate bowl, combine the condensed milk with the pudding and stir so that the dry mixture does not form lumps. Pour the resulting mixture into the cottage cheese and mix.

Wash and chop the prunes. We peel the washed apples and cut out the seed boxes. Finely chop the fruit pulp. Place prunes and apples into the dough and stir. Sift the flour into it, stirring constantly.

Line the mold with paper, grease it and lay out the dough. Place on the middle shelf of an oven preheated to 180 C. Place a heat-resistant form with water below. Bake until the mixture becomes firm and the jelly-like movement in the center disappears.
Cool the casserole without removing it from the pan. To ensure that the fruits are evenly distributed over the dough, first crush them with starch and mix. You can pour melted chocolate or glaze over the finished casserole.

Option 5. Dietary cottage cheese casserole with condensed milk

To make the dessert dietary, you need to make your own condensed milk from low-fat products with a sweetener. These baked goods are suitable for those who are watching their weight or suffer from diabetes.

Ingredients for dietary condensed milk:

• eight sweetener tablets;
• half a liter of skim milk;
• 150 g skimmed milk powder.

Casserole:

• three chicken eggs;
• starch - 50 g;
• dietary condensed milk - can;
• vanillin;
• half a kilogram of cottage cheese.

How to cook

Combine dry and liquid skim milk. Shake everything thoroughly. Mash the sweetener tablets and add to the rest of the ingredients. Stir and place in a water bath. Cook, stirring, for about forty minutes. Remove from the water bath and leave to cool.

All products must be removed from the refrigerator before kneading the dough. Separate the yolks from the whites. Return the latter to the refrigerator.

Place the cottage cheese in a deep container and thoroughly mash with the yolks to a paste. Add vanillin, starch, cooled low-fat condensed milk and stir thoroughly again.

Separately, beat the whites until stable foam. Add it into the dough in parts, gently mixing the dough with a spatula. Line the pan with parchment, grease it and lay out the curd mass. Bake in the oven until fully cooked.

Cut the casserole only after it has cooled completely, otherwise the baked goods will crumble. Serve the casserole with hot tea or cocoa.

A tender and juicy cottage cheese casserole can be prepared from just 3 ingredients, while spending a minimum of time and effort! No wheat flour, semolina or starch as a thickener. And thanks to this, the calorie content of the finished cottage cheese casserole is reduced, which means its benefits are obvious! Prepare this dish for an afternoon snack or serve as a dessert - your family will appreciate it.

Cottage cheese, condensed milk and chicken eggs are all the ingredients we need today. We can say that this is a basic recipe for cottage cheese casserole, the basis for culinary creativity. And then use your imagination: feel free to add vanilla, vanillin or vanilla sugar for flavor, nuts, raisins, dried apricots, prunes or other dried fruits.

Take cottage cheese of any fat content (I used 3%). Condensed milk with sugar must undoubtedly be of high quality, then the result will please you. The most common, medium-sized chicken eggs are used. The finished cottage cheese casserole is moderately sweet, so those with a sweet tooth can top it with condensed milk or sweet syrups and serve with fresh berries and fruits. And if, on the contrary, you don’t like sweets, reduce the amount of condensed milk.

Ingredients:

Cooking the dish step by step with photos:

The 3-ingredient cottage cheese casserole recipe includes such simple and affordable products as cottage cheese, a can of sweetened condensed milk and chicken eggs. Everything should be at room temperature.

You can make the dough (if you can call it that) for this cottage cheese casserole in a bowl or use a food processor. I like the second option, because all that is required of us is to simply combine all the ingredients into a homogeneous liquid mass. If you wish, you can rub the cottage cheese through a sieve to make the finished casserole even more tender and airy.

Add chicken eggs to the cottage cheese. There is no need to beat anything separately.

Now we punch everything with a metal or plastic nozzle until completely smooth and homogeneous. If you don’t have a food processor, beat everything with a mixer, a whisk, or even a fork. No special fanaticism is required: our task is to combine the ingredients. The dough turns out really liquid. Thinner than sour cream 10% fat. At this stage, you can add other additives and just mix everything.

Pour the curd mixture into a dish suitable for baking. I used a silicone rectangular one (I apologize in advance for its appearance - after several years of service it has lost its former attractiveness, this is normal for silicone). There is no need to lubricate the mold with anything.

We bake the cottage cheese casserole in a preheated oven at a fairly low temperature - no more than 170 degrees. Cooking time largely depends on the features of your oven. For example, my casserole was ready after 50 minutes, but some chefs claim that it will take from 25 minutes to an hour. In general, look, when the casserole has risen well and the top is browned, open the oven and push the pan a little. The casserole should be firm in the center and not ripple like liquid. We take the casserole out of the oven - it will immediately turn from very high to quite low, that is, it will settle. This is quite natural for any cottage cheese casserole.

Each of us remembers from childhood. No adult will refuse to enjoy such a dessert, and neither will the kids. There are various options for its preparation, which, as a rule, differ in the list of ingredients. But their basis is a classic casserole. We'll talk about her. We also suggest you learn how to prepare it with condensed milk. Its recipe is surprisingly simple. And the taste is no worse (maybe even better) than the classic one.

Cottage cheese casserole: recipe

A classic casserole consists of the following products:

• kilo of cottage cheese (low-fat or fat, to your taste);
• 5 eggs;
• 250 g sour cream;
• a glass of sugar;
• half tsp soda;
• vinegar (for extinguishing soda);
• one tsp vanilla (vanilla sugar).

So, here's the recipe. A classic casserole should be fluffy and tender. To do this, rub the cottage cheese through a sieve. You can also twist it using a meat grinder. Having prepared the cottage cheese, take four eggs and separate the yolks from the whites. Leave the fifth egg to grease the dish. Beat the yolks with sugar, combine with cottage cheese and mix everything well. Next, add sour cream to this mixture (you just need to leave three tablespoons), soda (slaked), vanilla sugar (vanillin). Mix until smooth. Beat the whites into a stable foam. Then gradually introduce them into the curd mass.

Actually, this is the classic recipe for a delicious cottage cheese casserole. At the final stage, put the mixture in a pre-prepared form, namely greased with the reserved sour cream (three tablespoons), which is mixed with the egg. Bake the dish for about 30-40 minutes at 180 degrees.

Thanks to the described technology, the casserole acquires a creamy and very delicate taste. This recipe can be used for any occasion. But there are other variations in the preparation of this dessert. We'll talk about them below.

Curd casserole with condensed milk

The recipe we’ll talk about now includes a minimum amount of ingredients. Namely:

• 0.5 kg of cottage cheese;
• three eggs;
• one can of condensed milk;
• vanilla.

First of all, beat the cottage cheese and eggs. Next, add condensed milk and vanillin. Grease the form in which we will bake with oil, spread the mixture and put in the oven for 50 minutes. The temperature should be 180 degrees. After the time is up, pull out the casserole, let it cool and enjoy a delicious, and most importantly, very healthy dessert.

Cottage cheese casserole with condensed milk. Option 2

We also offer this recipe for a delicious cottage cheese casserole with condensed milk. It differs from the previous one in the large list of ingredients used.

The following products are used:

• 500 g cottage cheese;
• five eggs;
• can of condensed milk;
• tbsp starch;
• sunflower oil;
• vanillin and cinnamon.

As usual, preheat the oven to 180 degrees. In a deep bowl, mix all the ingredients well so that all components are evenly distributed. Grease the baking dish with oil. Pour the finished dough and place in a hot oven for an hour. After an hour, use a toothpick to check if the casserole is ready. If yes, then cool it down. Before serving, baked goods can be sprinkled with powdered sugar for an aesthetic appearance.

Let's remember kindergarten

Anyone who went to kindergarten or took children there knows that cottage cheese casserole is considered the signature dish there. A step-by-step photo of the process of its preparation, which is located below, will reveal all the secrets. After all, we must admit that the kids are simply delighted with such a dish.

So, let's take:

• half a kilo of cottage cheese;
• 0.1 kg semolina;
• two eggs;
• 50 g butter;
• 100 g sugar;
• 50 ml milk.

The first step is to grind softened butter with cottage cheese, semolina and sugar. But you need to do this very well to get a homogeneous consistency. Beat in the eggs one at a time and mix each time. Now pour in the milk and mix well.

Let the resulting mixture rise under the lid for 40-45 minutes. During this time, the semolina will swell and become more tender, due to which it will cook faster. Preheat the oven to 200 degrees. Place on a baking sheet, level and bake for 20-30 minutes. This very tasty food is usually served with natural honey or sour cream. Also, lovers of sweets can eat this casserole with jam, preserves or marmalade.

Casserole with fruit

Here is another cottage cheese casserole with condensed milk. The recipe differs from the previous ones by a slight change in the list of products used, namely apples and baking soda are added. In general, we will need:

• kilo of cottage cheese;
• three eggs;
• 400 ml condensed milk;
• three tbsp. semolina;
• two bananas;
• two apples;
• half tsp soda

The cooking process is as follows. Place the cottage cheese in a bowl and add soda to it. Carefully separate the whites from the yolks. We put the first ones in the refrigerator. Using a mixer, beat the yolks until foam forms. Now add them to the cottage cheese, grind the mass thoroughly. Then pour in condensed milk, add semolina. And mix everything thoroughly again. Cut bananas and apples into cubes. Take the whites, beat them, carefully combine them with the mixture of cottage cheese and fruit. Mix everything carefully again. Place the dough in a mold previously sprinkled with breadcrumbs. Top the casserole with apple slices. Bake the dish for 40 minutes.

Casserole in a slow cooker

Ah, this unique cottage cheese casserole with condensed milk! This recipe is for those who are more comfortable with smart household appliances, in this case a multicooker. We take:

• 0.5 kg of cottage cheese;
• 100 ml condensed milk;
• three eggs;
• half st. semolina;
• cinnamon and vanillin.

First of all, separate the yolks from the whites. Beat the latter, add vanillin and cinnamon to taste. Mix very carefully. Pour the yolks into the cottage cheese and lightly beat with a whisk.

Mix softened butter with cottage cheese and condensed milk. Add a little salt to the mixture. Mix everything until smooth. Set the dough aside.

Turn on the “Baking” program for 60 minutes. Thoroughly grease the multicooker bowl with oil. Before laying out the dough, the device must be warmed up. When the “Baking” mode ends, turn on “Warming” for 15 minutes. Remove the casserole and sprinkle with powdered sugar. Serve the resulting yummy to the table.

This is how we got it with a photo that will help you prepare it without any effort. So good luck!